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–+ servings

Japanese White Stew (Chicken Cream Stew)

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Author Yuto Omura
Servings 4 portions

Ingredients 
 

  • 300 g boneless chicken thigh cut into bitesize pieces
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 2 tbsp all-purpose flour 1 tbsp for coating and 1 tbsp for thickening the stew
  • 2 tbsp olive oil
  • 200 g onion thinly sliced
  • 150 g potato waxy type, peeled and cut into bitesize pieces
  • 150 g carrot peeled and cut into bitesize pieces
  • 150 g red bell pepper cubed
  • 2 tbsp white wine
  • 400 ml whole milk
  • 1 chicken bouillon cube I used knorr's chicken bouilon cube
  • 100 g broccoli bitesize florets
  • 2 tbsp heavy cream
  • 1 tbsp grated parmesan cheese or pecorino
  • 2 tsp butter
  • ½ tsp fresh parsley finely chopped for garnish

Instructions 

  • Sprinkle 300 g boneless chicken thigh with 1 pinch salt and 1 pinch ground black pepper, then coat with 1 tbsp all-purpose flour.
    bitesize chicken thigh pieces coated in flour in a glass bowl
  • Heat a pot or large pan on medium high and add 2 tbsp olive oil. Once hot, place the chicken pieces in the pot with the skin side down and stir fry until browned on all sides, then transfer to a plate and set aside for later.
    fried chicken thigh pieces cooking in a pan
  • Using the same pan, fry 200 g onion, 150 g potato, 150 g carrot and 150 g red bell pepper together for 4-6 minutes or until the onions have softened.
    onion, carrot, bell pepper and potatoes cooking in a pan
  • Put the chicken back in the pot and add 2 tbsp white wine and 1 tbsp all-purpose flour. Mix thoroughly.
    adding chicken and flour to the pan
  • Turn down the heat to a simmer and add 400 ml whole milk and 1 chicken bouillon cube. Mix until the stock cube is dissolved.
    milk added to the pan
  • Add 100 g broccoli , 1 tbsp grated parmesan cheese and 2 tsp butter, mix well and add 2 tbsp heavy cream.
    broccoli, butter and parmesan cheese added to the pan
  • Simmer for about 10 minutes or until the carrots and potatoes are softened. Stir occasionally.
    complete simmered Japanese cream stew in a pan
  • Garnish with ½ tsp fresh parsley and serve with warm baguette.
    Japanese cream stew with baguette on the side
  • Enjoy!

Notes

  • If it gets too thick, you can add extra milk to thin it out (add a little at a time).
  • Use a 24cm+ diameter pot/pan with 7cm+ depth.
  • Substitute chicken thigh (with or without skin) with leaner chicken breast, bacon, salmon, or seafood mix.
  • Alternative vegetables: sweet potatoes, sweet corn, mushrooms, asparagus, or zucchini.
  • Avoid boiling after adding milk to prevent potential curdling.